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Food analysis is important for the evaluation of nutritional value and toxic contaminants in foods. An investigation of volatile compounds from prepared sweetpotato breads (SPBs) was observed using gas-chromatography mass-spectrometry (GC-MS) and solid phase micro-extraction (SPME). Three SPBs containing 50% sweetpotato flour (SPF) and 50% hard red spring wheat flour (HRSWF) were prepared without dough enhancer (NE), with dough enhancer (DE) and dough enhancer with starch (DES). Eight classes of compounds were identified which included alcohols, acids, aldehydes, alkanes, alkenes, esters, ether and ketones. Acetic acid, ethanol and dimethyl phthalate were among the compounds that were identified in this study.

A Tuskegee University research team has developed paper from inedible sweetpotato (Ipomoea batatas), peanut (Arachis hypogea), and soybean (Glycine max) plant residues for NASA's Advanced Life Support Program (ALS) for sustaining human life in space. The objective was to develop papers that could be used as a media for inocula and characterize their physical and mechanical properties. The tensile fracture behavior, micromorphological analysis, and fracture surface examination of peanut shells, sweetpotato stems, soybean pods, and a combination of sweetpotato stems (60%) / peanut shells (40%) papers were also investigated. The ultimate strength was 2.6 MPa, 9.2 MPa, 7.1 MPa and 6.5 MPa, respectively. All samples performed well as a media inocula.